Corn is an important food for those who have and are allergic to wheat and other gluten-containing grains. Polenta is a traditional corn-based dish that originated in northern Italy. In its most basic form, polenta contains only corn flour (cornmeal) and water, making it simple to make and gluten-free.
History
Corn was introduced into Italy in the 16th century and continues to be grown in the northern part of the country, specifically around the Po River Valley of the Lombardy, Veneto and Friuli regions. In these areas, corn became a main staple of the diet, and both the corn flour from which it is made and the final thick, creamy dish itself are called polenta. Earlier polenta-type dishes used wheat or other grains, but true polenta is made with cornmeal.
Function
Polenta can be made in various ways. The most basic recipe is simply 1 part cornmeal to 3 parts milk or water, cooked on a stove top until it forms the consistency of thick, creamy soup. Longer cooking times thicken the polenta, allowing you to cut it into shapes after it has cooled. Polenta can be served on its own as a porridge-type dish, or as a side dish with added cheese. Thickened polenta can be grilled, fried or baked. Traditional cornmeal dishes in northern Italy can include buckwheat as well as cornmeal. Buckwheat is also gluten free.
Types
Several types of cornmeal can be used to make polenta. Fine cornmeal cooks, softens and absorbs liquid more quickly, while coarse-ground cornmeal will retain a more rough texture. Cornmeal can also be bought as "steel-ground" or "stone-ground." Stone-ground cornmeal keeps more of the corn's hull and germ, which contain more fiber and nutrients such as vitamin E. Stone-ground corn should be stored in the refrigerator to keep it fresh longer and protect its nutrients. Steel-ground cornmeal removes most of the hull and germ, making it less nutritious.
Significance
Celiac disease is an intolerance to gluten and other grains like rye and barley. In Italy, children are tested for celiac before the age of 6 since the intestinal damage that can result from eating gluten-containing foods can lead to poor nutrient absorption and impaired growth and development. Celiac disease can cause numerous other disorders, including chronic headaches, skin rashes and decreased immune function. There is no standard testing for celiac in the United States, although it is estimated to affect 1 out of every 133 people. Knowing what foods are safe to eat can help anyone living with celiac stay healthy.
Considerations
While each of the ingredients in a basic polenta recipe--cornmeal and water or milk--is gluten-free, additional ingredients added to polenta may not be. If you use stock or broth that is not homemade, look for ingredients like maltodextrin, vegetable gum or protein, or modified food starch on the label. These may be derived from wheat or other gluten-containing sources and can cause illness in those with gluten intolerance.
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